Sunday spoil: Rooibos milk tart

You’ll need: For the filling – 1.25 litres of milk; 250ml of strong Laager Rooibos (made with four Rooibos teabags, left to brew in hot water); 2 Tbsp butter; 4 Tbsp flour; 2 Tbsp cornflour; 125ml sugar; 6 eggs; 2 cinnamon sticks; ground cinnamon; 1 pre-baked pastry case or you can make your own.

For the pastry: 250g butter (cut into blocks); pinch of salt; 100ml caster sugar; 1 egg; 190ml water; 500g flour.

How to: 

For the pastry (if you make your own):

Mix the flour and salt and rub the butter into the flour.

Combine the egg and water and mix with flour and butter.

Mix into the pastry and leave it in the fridge for an hour.

Roll out and blind bake (cover with baking paper and fill with dry beans or rice) in a tart dish at 145°C for half an hour.

For the filling: 

In a saucepan, bring the milk, butter, Rooibos and cinnamon sticks to the boil. Then turn off the heat.

In a mixing bowl, whisk together the eggs and sugar until pale and creamy, and then add the flour and cornflour. Strain the milk mixture, add to the egg mixture and pour into a saucepan.

Cook over low heat and keep stirring until it thickens (about 10 minutes).

Pour the cooked mixture into a pastry base.

Dust with ground cinnamon and refrigerate for 2 hours before serving with a drizzle of honey.

For the base of the milk tart, you can either buy shortcrust pastry (which you’ll need to roll, arrange and then blind bake in the oven for 15 minutes) or make your own.

* Recipe & image by Joekels.